Deep-frying is a classic preparation for bone-in poultry it adds crunch to the skin, leaving the meat juicy and flavorful.
Tender poultry is a natural for the deep fryer. Dip boneless strips into flour or batter and fry until crispy and cooked through.
Rich, deep-fried croquettes are one of the best uses of ground meat. Bind cooked ground meat with a thick white béchamel sauce, form into small balls, then bread and fry.